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german coffee sponge cake

(1 rating)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

I got this recipe from a dear friend who got it from a very old cookbook she found at a garage sale. It is a German recipe translated by Gertrude Berger Schmidt (1888-1960). The original doesn't call for frosting, but I have added a cream cheese frosting. Photo:

(1 rating)
yield 8 -10
prep time 15 Min
cook time 25 Min

Ingredients For german coffee sponge cake

  • 4
    egg yolks
  • 1 c
  • 1/2 c
    karo syrup
  • 1/2 tsp
  • 1 1/2 c
    cake flour
  • 2 tsp
    baking powder
  • 1 tsp
  • 1/3 c
    cold coffee
  • 1 c
    ground pecans
  • 4
    egg whites

How To Make german coffee sponge cake

  • 1
    In a large bowl, combine egg yolks, sugar and Karo. Beat well. Add salt, flour, baking powder, vanilla, and coffee. Beat well. Add nuts.
  • 2
    In a separate bowl, beat egg whites until stiff peaks form and fold into batter.
  • 3
    Pour batter into a greased and floured 9x13-inch pan or two 9-inch round cake pans. Bake in a preheated 350-degree oven for about 25 minutes, or until a wooden toothpick inserted near center comes out clean.
  • 4
    Frost with Cream Cheese Frosting: 8 oz. cream cheese, softened 1/2 stick butter 1 box powdered sugar 2 tsp. vanilla extract 1/3 cup chopped pecans Combine all ingredients, except nuts, and mix well. Frost the top of a 9x13-inch cake, or if making layers, frost between each layer, as well as top and sides. After frosting, sprinkle nuts over cake.